1. Material: shrimp 1 000g, peas 650g, eggs 30g, lard (refined)100g, salt 20g, monosodium glutamate 2g, pepper10g, sesame oil10g, starch.

2. Wash the shrimp once and pick out the weeds. Hold the head and tail with both hands (belly up, back down) and squeeze upward, and the shrimp will shell (called shrimp).

3. Put it in salt water, stir it with chopsticks for a while, so that the residual film on the shrimp meat falls off, and then rinse it with clear water several times until the film and shrimp feet are washed away and become white shrimp.

4. Drain the water, then dry the water with a white cloth, and then add appropriate amount of dry starch and salt to the egg yellowing solution to make a slurry to make shrimp slurry.

5. Wash the peas, blanch them with boiling water and cool them with cold water. Cut the onion into pieces for later use.

6. Mix chicken soup 100ml, monosodium glutamate, wet starch 10g (5g starch and 5g water) into juice.

7. Heat a clean pot, add lard. When the oil is heated to 60%, add shrimps, gently stir them with chopsticks until cooked, and then pour them into a colander to drain the oil.

8. Leave the oil in the pot, add the peas, add salt and stir fry, then pour the shrimps and shallots, then pour the juice into the pot, add pepper and sesame oil, stir fry a few times and serve.